Brown Butter Candy Cookies Recipe Uses Leftover Halloween Candy (9 Ingredients) by Katie Smith

If you're like me, you have lots of leftover Halloween candy. This moist, chewy brown butter candy cookie recipe lets you use up some of that leftover candy in a delicious way! The recipe is based on a chocolate chip cookie recipe from Broma Bakery. Instead of using semisweet chocolate chips, I replaced them with chopped up candy bars. The result was absolutely delicious.

Brown butter is one of my favorite ways to add a rich flavor to sweet and savory foods. Brown butter is made by heating butter in a saucepan until the milk solids caramelize and turn golden. Brown butter is a French technique that helps add flavor to a recipe without adding any additional ingredients. Brown butter has a nutty flavor and is very simple to prepare. You need to try it.

To make these leftover candy cookies you will need the following ingredients from your fridge and pantry: leftover Halloween candy (preferably chocolate candies), unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, flour (all-purpose or gluten-free 1:1 flour), baking soda and kosher salt. 

These sweet cookies are a delicious snack during the day, or serve them for dessert after dinner. If you find you love brown butter as much as I do, here are a few more recipes using browned butter: 

• Brown Butter Peach Muffins
• Brown Butter Chocolate Chip Shortbread
• Brown Butter Jalapeno Cornbread
• Brown Butter Chocolate Chip Cookies
• Brown Butter Mashed Sweet Potatoes
• Brown Butter Chicken

Don't wait until Halloween to make these cookies. You can buy your favorite candy bars and bake them all year-round.

Cuisine: American
Prep Time: 10 minutes plus 1 hour to chill dough
Cook Time: 20 minutes
Total Time: 1 1/2 hours
Servings: 15

Ingredients

• 3/4 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg plus 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 1 3/4 cup all-purpose flour or 1:1 gluten-free flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups chopped leftover candy (divided)

Here's how to make it: 

1. Melt the butter oven low heat in a skillet. Cook, stirring often, until butter starts to foam. Continue cooking until brown bits start to form and butter smells nutty, about 5 to 7 minutes. Remove from the heat to cool. 
2. In a mixing bowl or bowl of your stand mixer, beat together the cooled brown butter, brown sugar and granulated sugar. Add the egg, egg yolk and vanilla. Mix well. 
3. Add the flour, baking soda and salt until just combined. Do not overmix. Fold in all but about 14 cup of the chopped candy. Do not overmix. Cover and refrigerate the dough for 1 hour or up to overnight.
   
4. When ready to bake line two baking sheets with parchment paper. Let the dough sit a room temperature until it softens at bit and is easy to scoop. Form equal balls of cookie dough (about 1 1/2 ounces each) and place on the baking sheets. 
5. Bake in a preheated 350-degree F oven until lightly golden but still soft in the middle, about 12 minutes. (Ovens vary so keep an eye on them. You do not want to overbake.) Remove the cookies from the oven and immediately top with the reserved chopped candy. Cool slightly on the baking sheets before removing to cool completely. Store the cookies in an airtight container.
   

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